Herbes de Provence substitutes

Make your own blend using dried thyme, rosemary, oregano, marjoram, and lavender.

Best for

roasted chicken, vegetables, fish, lamb, pasta, soups

Prep

Mix all dried herbs together in a bowl. Store in an airtight container for up to 1 year.

Mix 2 parts thyme, 1 part rosemary, 1 part oregano, 1 part marjoram, ½ part lavender. Adjust to taste.

Similar herb blend without lavender, commonly available in stores.

Best for

pasta dishes, pizza, roasted vegetables, meat, soups

Texture

dried herbs

Prep

Add lavender if you want the authentic flavor.

Missing lavender but has similar base herbs. Add a pinch of dried lavender if available.

Three-herb blend that captures the essential Mediterranean flavors.

Best for

roasted meats, vegetables, soups, stews, grilled fish

Texture

dried herbs

Prep

Mix thyme, rosemary, and oregano in a small bowl. Use immediately or store in airtight container.

This is the core of herbes de Provence. Add marjoram and lavender for full flavor.

Commercial blend designed to mimic Mediterranean herb combinations.

Best for

Mediterranean dishes, roasted vegetables, grilled meats, pasta, rice dishes

Texture

dried herbs

Prep

Check ingredients for salt content.

Look for blends that specifically mention Mediterranean or Provençal herbs.

Use fresh herbs for more vibrant flavor, though different texture.

Best for

finishing dishes, salads, pasta, sauces, marinades

Texture

fresh herbs

Prep

Chop fresh herbs finely and mix together. Add at the end of cooking for best flavor.

Fresh herbs have more vibrant flavor but different texture. Add at the end of cooking.

Classic French herb blend with parsley, chives, tarragon, and chervil.

Best for

eggs, fish, delicate sauces, salads, soups

Texture

dried herbs

Prep

Better for delicate dishes than robust roasts.

Different flavor profile but still French. More delicate than herbes de Provence.